Makes approx 50 biscuits
3 x 440g cans of crushed pineapple*
1/2 cup sugar (you can add more if desired)
* (If you were not able to find canned crushed pineapple, just buy regular pieces and blitz quickly in a blender. Do not completely blend – leave some bits a little chunky)
Drain pineapple, and squeeze out any excess juice.
Place into a large saucepan and add the sugar. If you prefer the jam to be a little sweeter, add more sugar, as desired.
Cook on medium to high heat, until almost all the liquid has evaporated, and the mixture turns a nice golden colour.
Remove from heat and allow to cool until ready to use.
2 1/2 cups plain flour
2 tablespoons corn flour
1/2 teaspoon salt
4 tablespoons icing sugar
225g butter, diced and at room temperature
1 batch of pineapple jam (recipe above)
2 egg yolks, lightly beaten
1 egg yolk (for glazing)
Preheat oven to 180C, and prepare a large baking tray with baking paper.
In a large mixing bowl, sieve the flour, corn flour and icing sugar. Add the salt and stir to combine.
Make a well in the centre.
Add egg yolks to the well, and scatter the diced butter through the flour.
Using your hands, mix from the centre until everything is combined, and a smooth dough forms.
Spoon just under a tablespoon of dough into your hands. Roll into a ball, and then flatten into a circle on your palm.
Scoop 1/2 – 1 teaspoon of the pineapple jam into the centre of the dough, then wrap until the jam is fully enclosed.
Pinch together any cracks, then shape into a large oval.
Place on a baking sheet until ready for the oven.
Repeat until all dough and jam is finished.
Score each biscuit in a criss-cross patten, to represent the pineapple.
Glaze with the egg yolk.
Bake for 20 – 25 minutes, or until golden brown.
Allow to cool, and enjoy!